I am not usually a huge fan of mint, but when I saw peppermint extract in the supermarket, I was curious. I combined a vegan peppermint frosting with a vegan chocolate fudge cake, and I have to say, I think I'm a mint chocolate convert!
The rich vegan chocolate cake layers pair fantastically with the lightly flavoured peppermint frosting. The thick chocolate ganache and peppermint chocolates just finish the cake off perfectly.
If you're a mint chocolate fan, I highly recommend making this cake. It's not too sickly, which means you can eat a huge slice!
VEGAN CHOCOLATE CAKE
• 150g avocado
• 280g light brown sugar
• 350g plain flour
• 50g cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp baking powder
• 400ml almond milk
• 150ml vegetable oil
VEGAN PEPPERMINT BUTTERCREAM FROSTING
• 250g dairy-free butter
• 700g icing sugar
• 3 tsp peppermint extract
• green food colouring
VEGAN CHOCOLATE DRIP
• 100g dark chocolate
• 100ml coconut milk
For the chocolate cake:
1. Preheat the oven to 170°C (350°F). Grease and line three 6 inch circle cake tins.
2. Put the avocado into a food processor. Process until smooth and creamy.
3. Add all the remaining cake ingredients into the food processor, and blitz until creamy and smooth.
4. Divide the cake batter equally into the three tins.
5. Bake for 30-35 minutes, until a knife inserted in the middle comes out clean.
For the buttercream frosting:
6. In a large mixing bowl, cream the butter for 5 minutes.
7. Add a few spoonfuls of icing sugar, and whisk until combined. Repeat until all icing sugar is mixed in. Mix in the peppermint extract and green food colouring to taste.
For the chocolate drip:
8. In a small pan, heat the coconut milk until warm. Remove from heat.
9. Add the chocolate to the milk. Leave for 5 minutes until the warm milk melts the chocolate. Stir to make the chocolate drip.
10. Leave to sit for 10 minutes at room temperate.
11. Put a cake layer on a cake board. Spread frosting over. Repeat until all cake layers are covered. Spread buttercream around the edges of the cake and top, and smooth out.
12. Put covered cake in the fridge for 30 minutes.
13. When the chocolate drip is ready, remove the cake from fridge. Using a teaspoon, gently spread the chocolate drip over the cake, pushing some over the sides to create the drip effect.
14. Top with remaining buttercream and your choice of mint chocolates.